1 pound boneless skinless chicken breast
Kosher salt
2 Tablespoons good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 Tablespoon minced garlic (3 cloves)
1 Tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved
Directions:
1. Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup.
2. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
3. Place olive oil in a pan and add chicken to brown. Cover and cook throughly.
4. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the lemon halves.
Happy Wednesday! Half way to the weekend!
Tuscan Lemon Chicken
Adapted from Ina Garten
1 pound boneless skinless chicken breast
Kosher salt
2 Tablespoons good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 Tablespoon minced garlic (3 cloves)
1 Tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved
Directions:
1. Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup.
2. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
3. Place olive oil in a pan and add chicken to brown. Cover and cook throughly.
4. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the lemon halves.
Taste Test: Tangy and delicious!